Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

Mattar, Amal Abd-alla; El-Desouky, Souad MAhmoud; Elrefaey, Ahmed Abd El-Aziz; Abd El-Raouf, Wafaa; Soliman, Tarek Nour

doi:10.21608/ejchem.2024.239300.8679

Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

Document Type : Original Article

Authors

¹ Food Science and Technology Dep. Home Economic Faculty, Al-Azhar University, Tanta, Egypt.

² Food science and technology department, Mansoura University, Egypt.

³ Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt

10.21608/ejchem.2024.239300.8679

Abstract

People have constantly looked for bioactive compounds that improve health throughout history. The current study investigates the protection of bioactive components of Moringa oleifera seed oil (MSO) and its use in producing functional ice cream. Four formulations of nanoemulsions were prepared by cold gel techniques using sodium caseinate (NaCas) as an emulsifier and MSO. The nanoemulsions were prepared using 5% NaCas and 5% MSO (T1), 5% NaCas and 10% MSO (T2), 10% NaCas and 5% MSO (T3), and 10% NaCas and 10% MSO (T4). From the results, T1 exhibited the lowest particle size (125.80 nm) and narrow size distribution. In comparison, T4 exhibited particle size (167.50 nm), the lowest PDI value, and the greatest zeta potential, which led to a highly stable emulsion. Specifically, T4 was used to prepare ice cream with 3% MSO. The ice cream samples were divided into control and supplemented with free MSO (T1) or MSO nanoemulsion (T2). Adding MSO nanoemulsion (T2) significantly decreased the pH readings. Also, enhanced the ice cream's total proteins, overrun value, whipping ability, melting resistance, antioxidant capacity, and improved sensory qualities more significantly than the control and free MSO (T1).

Keywords